29 May 2017

Quinoa chilli with rye crisps

It was nice to see
how positively people took my moving news. It's good to have
some support in difficult times, as there will be so much to do and
so many new things to learn. Let's hope that this will be my last big
move, as I quite would like to stay in Denmark, but only time will
tell.

I have a few
recipes for you before I go, and I try to get these posts ready.
Today's recipe is for quinoa chilli served with rye crisps. It's
quite a basic chilli with roasted peppers, fava beans and nice
spices. The main difference is that I decided to serve it with
quinoa, which worked really well with it and made a nice change.

Quinoa chilli with rye crisps

Ingredients

1 cup quinoa

1 yellow bell
pepper

1 red bell pepper

1 onion

3 garlic cloves

Olive oil

1 cup cooked fava
beans

1 tsp smoked
chilli paste

½ tsp smoked
paprika

½ tsp ground
coriander

½ tsp ground
cumin

Sprinkle of salt

3 tbsp tomato
purée

Rye crisps

Method

Cook the quinoa in
water until done.

Cut the peppers
into generous chunks and roast them in the oven.

Chop the onion and
garlic and cook them in olive oil until soft.

Add the fava beans
and spices to the pan followed by the tomato purée and the roasted
peppers.

The quinoa got perhaps a bit mushy although I tried to cook it for short time only, but indeed the rye crisps save it a bit for the texture. I don't make quinoa often enough to have mastered the perfect texture.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
Follow theveghog on Instagram and @TheVegHog on Twitter!